Preparing fruit products.



UNITED STATES PATENT oFFio.

'J'OHN THOMPSON DORRANCE, or 'CINNAMINSON, NEW JERSEY, ASSIGNOR T0 .rosn'rn;

' CAMPBELL COMPANY, A CORPORATION on NEW JERSEY.

PREPARING FRUIT PRODUCTS 1N0 Drawing.

To all whom it may concern;

etc., for example, the normal acidity of the fruit is often objectionable, particularly where milk is added, while the preservation,

so far as ispossible, of the brightness of the natural color is'higlily desirable. Alkaline material has been 'addedto lessen acidity, but this darkens the color and is other- Wise objectionable. It is also true that the amount of juice normally present in the .fruit exceedstheamount desirable in forming mostproducts, and it is usual to eliminate'a considerable part of the juice by boiling; but this, again, greatly darkens thev color. The desired color may be restored by the use of coloring matter, but this expedient has found little favor with the better class of manufacturers of such products, andis'not permitted to others.

The'object of this invention is to avoid all the evilssuggested, without introducing others, and with this endin view, advantage is taken of the fact that the juice of tomatoes contains the greater-part of the acid, and'that it is therefore possible to remove,

mechanically, at the same. time, both the encess ofliquid and the excess of and. It is also borne in mind that the red pulpy matter immediately within the yerv thin skin of 'thefruit should .be retained although it can hardly be separated without the aid of heat. Accordingly the fresh fruit is washed and freed from any undesirable parts. and then,

preferably after some mechanical disintegration of the fruit, and with or without prior slight and rapid co'oking, a considerable proportion,preferably about of the juice is removed'niechanically, either by pressure or simple. drainage. should be made for retaining" sustantially all the solid matter, however. eitherby using.

a filter press, or by straining or filtering the separated liquid and returning the solid-s to the main mass. cooked 'is now heated quickly, preferably by steam, to destroy germs and detach the pe Specification of Tietters Patent.

Provision This mass, if not before Patented J n15 29, 1913..

Application filed August 31, 1912. Serial No, 718,103.

ripheral red pulp from the skins, and both seeds and skins are then removed from the mass, usually bycentrifugal force or by the commonly employed cyclone apparatus. Fromthe resultant mass a further amount of juice, preferably about of the original mass,- is mechanically removed by the method first employed. There remains a. more or less thick pulpy mass, suitable for stock. to be used in a variety of finished 1 products, and this mass is bright in color and not undesirably acid in character.

The process, after the fruit is washed, is very. rapid and may be practically continuous and with air substantially. excluded.

lVhere the resultant stock is to be used at once, the cooking may be merely subjecting the whole fruit. to heat enough to soften the red pulp beneath the skin, the germ destroying heatbeing applied when the stock is used,or deferred andapplied to the fin.- ished product. In this case the body of the fruit is not necessarily heated at all in' the preparation of the stock. In anycase, there is no material removal of liquid by evaporation, and in fact the entire operation is too brief to permit such evaporation.

lVhat I claim is: v 1. The process of preparing fruit prodnote from acid-c mtaining fruit, which proc- -of the acid-eontaining juice, to obtain a comparatively .thick sterilized .pulp of bright color.

3. The process of preparing tomato proclnets which comprises thoroughly cooking the tomatoes quickly to avoid discoloration.

mechanically removing the skins, seeds and 'a large proportion of the acii'l-contaunng;

juice, to obtain a comparatively thick sterilized pulp of bright color.

4. The process of preparing tomato products which comprises mechanically eliminating a part of the juice, quickly cooking without material evaporation, removing the skins and seeds, .and mechanically eliminating a further portionof the juice.

5. The process of preparing tomato prod-- iicts, which procees comprises the steia' of In testimony whereof I have hereunto set cooking, in combination with the following 1 my hand in presence of two subscribing Wit-fig steps, mechanically removing a part of the messes.

acid-containing juice, settling and draining j 1 T off liquid from the pulpy mass thus obtained, JOHN FLHOMPSOB DORRAN recovering from the clrz inecl liquid any pulp l lVitnesses: therein, and imiti ig this pulp and the pulp ANNA J. KIRBY,

l l obtainecl by draining. l J. L. ELBERSON. 

